Whether you use pints or quarts, it doesn't matter.
In your pressure cooker add 1 qt. of water.
Now that our jars are sterilized, we are ready to proceed
with the meat.
Now that you know how to can venison, would you like to know how to cook with it?
A
good rule to follow is better safe than sorry!
I
always sterilize my jars by running through dishwasher or
boiling on the stove.
Lids and rings must also be
placed in boiling water just prior to using to assure they
seal on the jars properly.
Put cooker on a medium high
burner, and then proceed with filling jars.
Whether you use venison or beef, it is
important that you remove all of the fat and grissle that
you can.
The fat is what gives venison the gamey
taste.
Cut the venison in cubes to the size of your
liking.
Pack venison tightly in jars, and DO NOT add
water.
Pack to 1/2 inch from top.
Add 1/2 tsp. of
canning salt.
Wipe off
the rims of the jars, and put lids and rings on jars.
Put the jars in the pressure cooker and fit the lid on the
top.
When you get a steady stream of steam, you may put
the pressure jiggler on.
Pints will be cooked at 10#
pressure for 75 minutes, quarts at 10# pressure for 90
minutes.
If it does, turn the heat down a
little.
When time is up, remove cooker from heat and
let sit until the pressure relieves, naturally.
Trying
to hurry it along will break the jars.